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Easy No-Churn Chocolate Ice Cream

I’ve been focused on adding some easy recipes to my blog this year. You know, the fuss-free kind of recipe that is easy to make, that doesn’t require 100 strange ingredients and 50 baking pans. The kind that I (and hopefully you, too!) will make over and over. Like the Chocolate Sheet Cake I made earlier this year, which is one of my best recipes ever, in my opinion (I need to make that one very soon again). This no-churn chocolate ice cream is one of those recipes, ridiculously easy but so delicious. I would absolutely love to hear what kind of recipes you prefer to see here and what kind you love to make over and over again. Layer cakes, pies, easy cakes? Let me know in the comments!

Easy No-Churn Chocolate Ice Cream

Makes about 1 liter/1 quart

This is the perfect base if you’re looking for a creamy and incredibly easy chocolate ice cream recipe to make! I added some chopped chocolate on top, feel free to add even more chocolate if you like, just make sure to use a chocolate that isn’t overly sweet.

Ingredients

Chocolate Ice Cream

  • 40 g (100 ml or 1/3 cup + 1 1/2 tbsp) unsweetened cocoa powder
  • 1 can (397 g) sweetened condensed milk
  • 2 tbsp coffee liqueur (can be omitted)
  • a generous pinch of salt
  • 1 1/2 cup (350 ml) heavy cream
  • About 25 g dark chocolate, chopped

Instructions

  1. Combine the cocoa powder and sweetened condensed milk in a large bowl and stir until smooth. Stir in coffee liqueur and salt.
  2. In a medium bowl, beat the cream until soft peaks form. Fold the cream into the chocolate mixture and stir until combined. If you feel like the mixture is too runny at this point (it should be quite thick but not stiff) you can beat it a little more with an electric mixer.
  3. Pour the mixture into a freezer proof container. Sprinkle the chopped chocolate on top. Cover the container and place in the freezer until firm, at least 6 hours. Remove the ice cream from the freezer a few minutes before serving.
 

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